Independent from Long Beach, California on February 20, 1964 · Page 63
Get access to this page with a Free Trial

Independent from Long Beach, California · Page 63

Publication:
Location:
Long Beach, California
Issue Date:
Thursday, February 20, 1964
Page:
Page 63
Start Free Trial
Cancel

P I Z Z- fresh Fruits Are Crown Jewels on Festive Menu BOTH GALA AND GLAMOROUS Colorfully costumed for festive serving, a trio of pears, apples and bananas readfly combine or partner in a variety cf glamorous recipes. They make for many unique and versatile dishes that wfll declare any hostess' party or banquet a royal success. . : You Can Entertain Royally With Fruit Trio of Apples, Golden Ripe Bananas and Pears By MILDRED K. FLANAKY L PI f« tt.nr One can entertain royally with regal fresh fruits. All green and colden, the delectable fresh apples. bananas and pears are the crown jewels of festive entertaining. Tracing their aristocratic lineage back to ancient Persia, Egypt, and China, the handsome Anjou pears cow grown ca the Pacific Coast, are descendents of famous French orchards, as their name implies. Bade too, to Persia, Egypt, and China reach the roots of the renowned Red and Golden Delicious apples from Washington State. Crowns of bananas, harvested green in Central and South American countries, reach their golden glory in rooms designed to insure perfect ripening. These world-wlda heritages naturally protect fruit of noble beauty and inimitable superb fresh flavor -- just right for the best ia eating. Try the following recipes, and you'll agree: THREE FRUIT CASTLE First layer -- Pears S fresh pearl · , 5 envelopes imflavored · gelatin 2 eirps pineapple juke' _ 2 8-oz, pigs, cream · . cheese . 2 cops creamed cottage cheese 2 cops tight cream 2 oz. crumbled Roquefort · cheese (optional) 2 tblsp. lemon fake 1 tblsp. grated lemon ' r i n d ' . . " ' ' ' . . ' green food coloring : minted cherries" Peel, hake and core pears. Cook ia a small amount of water just until tender. · Drain and chill Soften gelatin in pineapple juke, then stir over lew heat until dissolved. Beat cream cheese and cottage cheese with electric mixer until · soft and smooth. Gradually blend in light cream and gelatin mixture, scraping sides of bowl frequently. Add Roquefort theese, lemon juice and lemon rind and enough food coloring to tint pale green. Arrange 10 pear halves, cut side out, around sides of a 2 l /j quart mold or an 8-inch spring form "pan. Fin mold half fuQ of cheese mixture, which should be thick enough to mound slightly. Arrange remaining pear halves on top of this layer, spoke fashion, and pour.in remaining cheese mixture. Chill unta set Unmold (or remove sides of spring form pan) and garnish with minted green cherries. Second layer -- Bananas 3 3-oz. pkgs. Ihne- flavored gelatia It tsp. powdered ginger 2 cups very hot water 2',j cops cold water 4-5 bananas Mix gelatin and ginger. Dissolve gelatin - ginger mixture in hot water; add co!d water and chill cntil it is almost jelled. Pour in a 6-inch, flat top, V/j quart mold. Petl bananas; trim off curved ends and cut straight p o r t i o n s into lengths equal to the depth of the g e l a t i n -Slice truamed-off pieces into circles and arrange in a ring around the bottom edge of th« mold. Stand straight pieces, upright around sides of mold. Slice remaining bananas and distribute throughout the gelatin. Chin until firm. Third layer -- Apples V/j cups water I cop sugar · 3 Washington Golden DeEdocs apples, peeled, cored and cot ia eighths , . · I envelope vnflavored gelatin «i cup sugar dash ot u!t Hi cops water \\ cup lemon Jake I cop heavy ereaa, » hipped green food coloring *i cop Rated coconut . . . minted cherries Combine \\'i cups water and 1 cup sugar in a saucepan or skillet; bring to a boil and add apple crescents. Simmer gently until apples are tender and translucent. Drain and chill Combine gelatin, "J cup sugar, and salt in saucepan. Add 1*4 cups water and lemon juice and stir over low heat until dissolved. Chin in MnaTl bowl of electric mixer until syrupy, then, beat with electric mixer at low speed until gelatin is fluffy. Add a few drops of food coloring to whipped cream and fold into whipped gelatin. Fold in coconut. Arrange apple crescents decorative- 1y in the bottom of a 1- quart mold. Spoon in about half of the gelatin mixture. arrange remaining apples on this and fill the mold with the rest of the gelatin. Chill until firm. To make Three-Fruit Castle, molds should ba graduated in diameter -- about 8". 6-, and 4". The 2\i quart molds should have flat tops. · * · · MOLTEN GOLDEN FRUITS (Apples and Banana« in . - Chafing Dish) ',i cup butttr 2 Washington Golden Delicious apples, peeled and sliced 2 bananas, sliced diagonally *» cup pecan hahes 1 iblsp. lemon juice '/i cop brown sugar \\ cup rurn \'\ tsp. mace · I cup heavy cream, whipped and · sweetened '/, cop grated coconut 2 tsp. grated orange rind · Melt butter ia chafing dish, directly. over flame. Add apple slices ar.d saute until tender, turning gently. Add banana slices and pecan hahes and cook slowly just until bananas are tender. Stir in lemon juice, brown sugar, and mace. Heat rum slightly, ignite, and pour over fruit. Stir gentry until flames are gone, then ttne topped with whipped cream and a sprinkling of coconut and orange rind. · · * * CONTINENTAL FRESH FRUIT DESSERT S oz. Camembert cheese, 8 oz. cream cheese I cop sour cream I envelope unflavored gelatin \i cup cold water 1 tsp. grated kmon rind 2 tsp. lemon juice j cup crumbled Blue cheese--or 3 J cup grated sharp Cheddar cheese Beat CamEinbert with electric mixer until rind is broken into tiny bits. Add cream cheese and beat until smooth, then blend in sour cream, mixing thoroughly. Soften gelatin in water and stir over low heat until dissolved. Combine gelatin, kmon rind and juice, and crumbled Blue cheese; add to first cheese mixture. Pour into tiny molds, or into a 3-cup mold and chill until set. Unmold and arrange on (ray with fruit and nats. GOLDEN, GLORIOUS FRUTT PLATTER 3 Washington Golden Delicious apples, cored and cut into Slhs 3 fresh pears, halved and cored 3 bananas, halved and split lengthwise lemon juke (or ascorbic acid preservative) romaine leaves, or dark green leaves, or mint leaves Golden Salad Dressing Ring Mandarin orange segments, uell drained Seedless greea grapes pecan halves preserved Vumquats. or thinly sliced fresh lime Dip cut fruits in lemon juice or preservative to prevent darkening. Cover a large round platter with romaine or dark green leaves, and unmold Golden Salad Dressing Ring in the center. Arrange fresh fruits around outside of ring, fill center of ring with grapes. Arrange orange segments, grapes, pecan hahes, and kumquats on top of ring to form a wreath, using halves of lime slices around outer edge of wreath. (Or use small, artificial fruits. as shown.) Golden Salad Dressing 1 envelope unflaiored gelatin 3 tblsp. sugar 3 fff "»"»» 11 cop canned pineapple juke Vi cup orange Jake * i cop lemon hike l /t cup heavy cream, whipped In top of double broiler, thoroughly mix gelatin and sugar. Beat egg yolks and fruit juice together, add to gelatin, and stir over boiling water until gelatin is dissolved. Chill, stirring occasionally until m i x t u r e m o u n d s slightly when dropped from a spoon. Fold in whipped cream, pour fr.lo a mold and chill until SM. » * · · PEAR-BANANA ROVALE I banana, split lengthwise I pear, peeled, coreU, and halved vanilla Ice cream raspberry syrup" Place fruit on a plate so that bananas frame pears. Spoon ke cream onto pears and dribble syrup on ice cream. Makes one sundae. ·Strawberry or chocolate syrup may be substituted for the raspberry syrup. « · * » FRUIT TARTS Shortbread Tart Shells I'/j cups flour \', cup sugar i j tsp. lemon rind, grated 2 egg yolks \'t cop butter Have all ingredients at room temperature. Work all ingredients together with bands to form a smooth dough. Press dough over the bottom and sides of tart pans. Bake at 375425 degrees until shell is dry and still golden in color. Cool. Creamy Smooth Filling *i cup sugar ',i cup flour 'i tsp. salt 2 cups milk 3 egg j oiks, slightly beaten 2 tblsp. butter I tsp. vanilla Mr* sugar, flour, i.-.d salt. Add milk gradually. Cook, stirring, until thickened. Add some of the hot mixture to ejja yolks, wbilt stirring. Add eg; yolk mixture to hot mixture ana continue to c o o k a few minutes. Blend in butter and vanilla and pour into tart shells. Cool. MCE THINGS h a p p e n every day to folks who use Classified Ads. Dial HE 2-XKtt now for a courteous ad writer. LAKEWOOD CENTER CAR WASH Lake wood Blvd. Lakewood Center Corner Del Amo Now Under New Management Fer a Limited Tim* Onryl r 15 Years' Experience Washing Cars We Guarantee to Wash Your Car to Your Satisfaction Every Time!! Regular Price JUST PRESENT THIS COUPON 135^^ I I I T · ft P* k* E Win $5 lor your I Favorite Recipe A «f fiTcrtfe leapt-' E»erj rcider wins $5 »hen hij er her »pcdjl recipe ti published in the FooJ Section of S'juthlind Migpzint. All you hue ta do n smd you; recipe (nth recipe tnatl te en * KfuH.e sheet cf fJfer, written on ccly ore tide) « I'th four fume inJ liirt.j, to: Recipe Contest Editor, Indcperwfcni, PrcsJ-Tek^riai SocthUnd Mi^uinf, SixJi and Pice, Lcr.% Bevrh 12, No recipe* will be rctaneJ, anj t e l e c t i o a of th« juJpti ii fuuL SEND YOVR FAVORITES WINNING (ECVES AXE rUIUSHED EACH SUNDAY IN THE INDEPENDENT. r*t$S-TElEGKAM'S Southland Magazine

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free